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Kale & Portabella Mushrooms

Inspiration: Amazing musician and artist in the kitchen, Tony Khalife, exposed me to a few super healthy foods I’d never cooked before, such as kale. He whipped this up one day and I loved it so much I’ve been making it ever since.

Ingredients:

1 small white or red onion

1-2 tablespoons olive oil

1 bunch kale

2-4 portabella mushrooms (shitakes work well too)

1 small Japanese eggplant (optional – I love the sweetness and texture that this brings to the dish)

Salt and pepper

Preparation:

Wash kale and mushrooms.

Cut the onion in half, and then slice thin.

In a large skillet or wok, sauté the onion with olive oil until it is caramelized (about 10 minutes).

Slice the mushrooms and add them to the onions.

Cut the tough ends off the kale, hold all the leaves together on a cutting board and begin slicing thin strips.

Add the kale to the skillet once the mushrooms have softened, and cover for about 5 minutes.